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Category: Sandwiches
Prep Time: Cook Time: Total Time:
2 tbsp olive oil, plus extra for griddle
1 small red bell pepper, diced
1/2 red onion, diced
3/4 cup corn kernels, (about 1 ear)
2 tsp red pepper flakes
1 tsp ground cumin
Salt and freshly ground black pepper
1/2 cup freshly chopped cilantro leaves
4 (10-inch) flour tortillas
1 (16-ounce) can refried black beans
1 cup grated pepper jack cheese
Lime-Cilantro Sour Cream, recipe follows
In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro.
Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan).
Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
Lime-Cilantro Sour Cream:
1/2 cup sour cream
1/4 cup freshly chopped cilantro leaves
1/2 lime, juiced
Pinch salt
In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.
Yield: 1/2 cup
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SOUTHWEST QUESADILLA WITH CILANTRO-LIME SOUR CREAM
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
2 tbsp olive oil, plus extra for griddle
1 small red bell pepper, diced
1/2 red onion, diced
3/4 cup corn kernels, (about 1 ear)
2 tsp red pepper flakes
1 tsp ground cumin
Salt and freshly ground black pepper
1/2 cup freshly chopped cilantro leaves
4 (10-inch) flour tortillas
1 (16-ounce) can refried black beans
1 cup grated pepper jack cheese
Lime-Cilantro Sour Cream, recipe follows
In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro.
Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan).
Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
Lime-Cilantro Sour Cream:
1/2 cup sour cream
1/4 cup freshly chopped cilantro leaves
1/2 lime, juiced
Pinch salt
In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.
Yield: 1/2 cup
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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